Pumpkin Pie Cake II

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually beat in the sugar, then beat in the oil and vanilla. Beat in the pumpkin puree.
4. Gradually beat in the dry ingredients until just blended. Pour into the prepared pan.
5. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow to cool before serving.

Interesting Facts

• Pumpkin Pie Cake is a delicious twist on traditional pumpkin pie.
• The cake is moist and spiced perfectly for a festive fall dessert.
• This cake can be served as a dessert or a snack at any time of year.